Saturday, July 1, 2017

Malpatskitchen turns 2 today!!!
A newborn-baby two years ago, started crawling, sitting, standing, falling down often losing its balance........... and now steadily walking.....
A hobby turned into a PASSION............a passion to cook and share.......ignited by my passion I am driven to make healthy recipes and share.......Malpatskitchen , in these 2 years, has successfully posted 378 recipes...... 5,30,000 Total page views all time-history, ........ 135 K followers and people who like my FB page!!! (this FB fan page was set up exactly 5 months ago)........... What more do I need??
Looks like yesterday, when my son was standing near me , instructing, how to compose a post.....
I dedicate this post and all my success to my son, daughter, grand children and my family members, who have always been the pillar of strength for me......have always given me a pat........have enjoyed my recipes....have tried out many of them....Malpatskitchen humbly thanks you all, all my blog readers, all my FB followers, those who like my page.....I am speechless thinking of the support you all have lent.......not that I have cooked extraordinary recipes and shared...........in fact, all members of my family are great cooks.......I have just learnt to cook -click-& share...that's all...
Always, in our family, this halwa is made for Deepavali. My m-i-l's special recipe is being shared with you all with great pride..... Her's used to be the BEST halwa, I have ever tasted...same tradition and recipe continue.........only thing is, I have slightly reduced the quantity of sugar.
Commercially, nowadays, cashews are also mixed with almonds to minimize the cost. When it is home-made,it is so pure. And, I haven't added any artificial food colors, which are hazardous for the throat, especially. The color what you see is the color given by the divine Saffron, in the fields of which Goddess is supposed to reside.
Please check my Carrot halwa and beetroot halwa
Please refer my Glossary for any unknown terms

Soaked almonds, skins removed and ground with 1/4 to 1/2 cup milk to a coarse paste. There might be some not-properly ground small bits, which you may either remove or grind again.

Saffron strands soaked in hot milk.

Take a non stick kadai, put the ground paste in it, then add the saffron milk, sugar and cardamom powder, keep on slow fire, constant stirring is required.

10 minutes later, sugar will melt and it will look like this.

Add some ghee now. Ghee has to be added in small portions now and then. Do not try to reduce ghee. This amount is definitely needed to get this beautiful consistency.

3 pictures below show different stages of the halwa.

When it becomes white and frothy at the corners, exactly after 5-7 minutes switch off. By now, you would have used up the whole ghee. Allow it to cool down.

After 30 minutes

After 45 minutes

After almost 1 1/2 hours. looks perfect...superb consistency..in my family all like the grainy textured halwa

My daughter always loves badam halwa, packed in small packets like this...made these thinking of her!!!! Don't miss the cute saffron strands, trying to pose inside the packet. These packets denote the age of Malpatskitchen

This post first appeared in www.malpatskitchen.com

Notes

* Some people say, they use less sugar. I have also tried, but you do not get this lovely consistency. The ratio is like this - Ground paste - 1: Sugar - 1 1/2

* I also feel, making this in non stick pans is definitely a hassle free job.

* It can never go wrong if you follow step wise.

* Edible camphor can also be added, if you like it. Just a very teeny weeny pinch.